Make It

Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

Special Extra

For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.

Special Extra

Serve topped with fresh raspberries.

Substitute

Prepare using JELL-O Vanilla Flavor Instant Pudding.

Servings

16 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 16 servings

AMOUNT PER SERVING

Calories

280

% Daily Value

Total fat

10g

Saturated fat

2g

Cholesterol

40mg

Sodium

400mg

Carbohydrate

44g

Dietary fiber

0g

Sugars

33g

Protein

4g

Vitamin A

2 %DV

Vitamin C

0 %DV

Calcium

8 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rate this Recipe

Leave a Review

betty71043betty71043|Tue, Jun 9 2015 1:25 PM

This cake is simply delicious. I made it one year for Thanksgiving dessert. Everyone loved it. Served with a hot cup of coffee or tea. Delicious!!

waltpat99waltpat99|Tue, Feb 24 2015 1:15 PM

I have made this recipe many times. It is a favorite of everyone. If you love lemon like we do, I use half water and half lemon juice to give it more flavor. I used vanilla pudding instead and this is just as good.

justmelanejustmelane|Sun, Feb 22 2015 6:11 PM

This was sweeter than expected. Thought would be more sweet tart. Will add 2 tbl lemon juice to pudding next time and omit sugar as suggested. Baked in lasagna pan and had no bubbling over. Looked like the picture.